Cranberry Apple Pecan Bundt Cake – Easy Fall Dessert

Introduction

This Cranberry Apple Pecan Bundt Cake is a beautiful, cozy dessert packed with juicy apples, tart cranberries, and crunchy pecans. The tender, buttery cake is flavored with cinnamon and nutmeg, while a sweet cinnamon-pecan streusel creates a delicious surprise in the center.

Finished with a creamy maple vanilla glaze, extra pecans, and dried cranberries, this Bundt cake is perfect for Thanksgiving, Christmas, fall gatherings, brunch, or a special family dessert.

Ingredients

For the Apple Cranberry Bundt Cake

• 2½ cups all-purpose flour (300 g)
• 1½ teaspoons baking powder (6 g)
• ½ teaspoon baking soda (2.5 g)
• 1 teaspoon ground cinnamon (3 g)
• ½ teaspoon ground nutmeg (1 g)
• ½ teaspoon salt (3 g)
• 1 cup unsalted butter, softened (227 g)
• 1¼ cups granulated sugar (250 g)
• ½ cup light brown sugar, packed (100 g)
• 4 large eggs (200 g)
• 2 teaspoons vanilla extract (10 ml)
• ¾ cup sour cream (180 g)
• 2 cups peeled, finely diced apples (250 g)
• 1 cup fresh or frozen cranberries (100 g)
• ¾ cup chopped pecans (85 g)

For the Cinnamon Pecan Streusel

• ½ cup chopped pecans (55 g)
• ¼ cup light brown sugar (50 g)
• ¼ cup all-purpose flour (30 g)
• 2 tablespoons unsalted butter, melted (28 g)
• 1 teaspoon ground cinnamon (3 g)

For the Vanilla Maple Glaze

• 1 cup powdered sugar (120 g)
• 2 tablespoons heavy cream or milk (30 ml)
• 1 teaspoon vanilla extract (5 ml)
• 1 tablespoon maple syrup (20 g)

Optional Garnish

• 2 tablespoons chopped pecans (15 g)
• 2 tablespoons dried cranberries (15 g)
• Light dusting of powdered sugar (10 g)

Instructions

1. Prepare the oven and pan:
   Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan.
2. Make the streusel:
   In a small bowl, combine the chopped pecans, brown sugar, flour, cinnamon, and melted butter. Mix until crumbly, then set aside.
3. Combine the dry ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Cream the butter and sugars:
   In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 3–4 minutes, until light and fluffy.
5. Add the eggs and vanilla:
   Beat in the eggs one at a time, making sure each is incorporated before adding the next. Mix in the vanilla extract.
6. Combine the batter:
   Add the dry ingredients in three additions, alternating with the sour cream. Mix just until combined. Avoid overmixing.
7. Add the fruit and pecans:
   Gently fold in the diced apples, cranberries, and chopped pecans.
8. Layer the cake:
   Spoon half of the batter into the prepared Bundt pan. Sprinkle the cinnamon-pecan streusel evenly over the center, keeping it away from the outer edge. Cover with the remaining batter and smooth the top.
9. Bake:
   Bake for 55–65 minutes, or until a toothpick inserted into the thickest part of the cake comes out with a few moist crumbs.
10. Cool:
    Let the cake cool in the pan for 15 minutes. Carefully invert it onto a wire rack and allow it to cool completely.
11. Make the glaze:
    Whisk together the powdered sugar, heavy cream or milk, vanilla, and maple syrup until smooth.
12. Glaze and garnish:
    Drizzle the glaze generously over the cooled cake. Finish with chopped pecans, dried cranberries, and a light dusting of powdered sugar.
13. Serve:
    Slice and serve once the glaze has set slightly.

Conclusion

This Cranberry Apple Pecan Bundt Cake brings together everything you want in a fall dessert: tender buttery cake, sweet apples, tart cranberries, crunchy pecans, warm spices, and a luscious maple vanilla glaze. It makes a gorgeous centerpiece for a holiday table and is just as delicious with a cup of coffee on a cozy afternoon.

Nutrition per serving (12 servings): 535 calories, 7 g protein, 67 g carbohydrates, 28 g fat, 3 g fiber, 42 g sugar, and 330 mg sodium.